These easy mango popsicles are amazing in flavor and make for a healthier snack compared to store-bought mango pops. Made using only 4 ingredients, so simple! We especially love their zesty tropical taste and the fact that they are mostly naturally sweetened + made with real fruit.
We LOVE popsicles. Actually, we must be eating them almost every day during the summer. It's our go-to afternoon treat when we are just hanging out at home on a super hot day. Although, we also enjoy them all year around to brighten up rainy days.
And these vegan popsicles are a big favorite for both our kids and us the grown ups, which is why I'm thrilled to share the recipe with you guys. They are so easy to make at home, the hardest part is to wait for them to freeze before taking a bite!
They are ultra fruity, refreshing and feature one of my favorite combos in flavor: sweet mangoes and zesty lime juice. I usually add a tiny amount of sweetener, especially if the mangoes aren't that sweet, but otherwise they are naturally sweetened.
And the secret ingredient for a boost in tropical flavor: these mango ice pops are made using coconut water! It doesn't really taste very coconut-y, but the coconut water adds more natural sweetness and a nice boost in electrolytes to help you stay hydrated.
This recipe makes for such a tasty way to eat more fruits! Hope you like them! 💛
Why you'll love this recipe
- Crazy simple to prepare.
- Homemade popsicles are easy to customize.
- Healthier than a store-bought recipe and lower in added sugar.
- Great frozen summer treat for toddlers, kids or adults.
- Made using real fruit!
- Completely dairy-free, plant-based and naturally gluten-free.
What you'll need
- Mangoes: you will need 3 full cups of chopped mango to make them, which will required about 3 large mangoes. If your mangoes are looking on the smaller side, then get some more to be sure you have enough after chopped. Also, ensure that your mangoes are nicely soft and ripe before making this recipe.
- Lime juice: freshly squeezed lime juice works better compared to store bought juice. Can be swapped for lemon juice if that's all you have.
- Coconut water: adds extra sweetness and works well to balance the flavor of the other tropical ingredients. Choose unsweetened coconut water.
- Sweetener: you might not need to add any extra sweetener if the mangoes are already super ripe and sweet. I used a little maple syrup, but any sweetener will work, such as agave nectar or brown rice syrup. Granulated sugar should work too.
How to make them
Prepare the mangoes
You will have to dice the mangoes. No need to be perfect, you just need smaller pieces of fruit to be able to measure the 3 cups required.
Hold the mango upright and slice the fruit lengthwise on both sides of the large flat middle pit. Use a sharp knife to do it and simply follow (or almost scrape) the pit while you slice so you don't leave much of the fruit attached to the pit. You will end up with 2 large pieces of mango with the flesh exposed.
Then, use your knife to score the flesh lengthwise without going through the skin. Make a few lines side by side in one directions and then a few more lines perpendicularly. You will create cubes within the flesh that are still attached to the skin underneath. Then, scoop out the cubes of fruit using a large spoon and transfer to a measuring jar.
You can watch the super quick video to see how I do it!
Transfer the mango to a blender and add the lime juice, coconut water and sweetener. If your mangoes are already super sweet, you might want to wait before adding the sweetener and taste the mixture first to see if it needs any. Blend until super smooth.
Transfer the mango purée to your popsicle mold and then add the sticks. Freeze for a minimum of 4 hours, or more as needed for the pops to be completely frozen.
Once frozen, unmold and enjoy!
Watch how to make them
A few helpful tips
- Be sure to use ultra ripe mangoes: they are so much sweeter, less sour and the overall flavor simply is better.
- A good way to use the extra coconut water left is by adding it to your blender when you make smoothies.
- You can also use FROZEN mangoes. In that case, slightly thaw them before blending so they are softer, which will help blend the chunks. Using frozen fruit will speed up the process as you won't have to chop the fruit yourself. As a side note, I find frozen mangoes to be not as sweet and often a little more sour compared to fresh ripe mangoes, so adjust sweetener accordingly.
Customize your mango popsicles
- Make them creamy: swap the coconut water for coconut milk OR use some vegan plain coconut yogurt in place of the water. Check out these peach coconut popsicles for a creamy popsicle version!
- Add some fun layers: start by making only half of the recipe. Then, pour the mixture into a bowl and rinse the blender. Make another half of the recipe, but use strawberries, raspberries, blueberries or cherries instead of the mangoes this time. Then, layer both mixture into your mold alternating the flavors and freeze. Yum!
- Add more texture: add some pieces of fruit, either more mangoes or other fruits such as berries, in your mold for a pop in color and a nice added texture.
First, you will need at least 4 hours, even better 6 hours or overnight, to allow the popsicles to freeze before unmolding. Then, simply keep them in the freezer for up to 2 months. A little longer than that is fine, although some frost can start forming on the edges over time.
To save some space in your freezer and to free up your mold to make more popsicles of different flavors, then unmold them all and pile them in a container or a plastic bag for storage.
Yes! You might need to process a little longer than if using a blender and the mixture might hold on some more texture, but otherwise it will work well too.
In that case, simply use regular water!
I used a regular Red mango, but Ataulfo would be amazing too and even give you popsicles that are a little sweeter. If using Ataulfo mangoes, then you might need 4 instead of 3 as they are usually smaller.
More mango recipes you might like
- Mango cucumber salad
- Mango water
- Mango overnight oats
- Watermelon mango smoothie
- Mango fried rice
- Chocolate mango smoothie
More vegan summer treats to try
- Vegan caramel ice cream cups
- Peach coconut popsicles
- Vegan lemon pie
- Almond butter frozen banana
- Vegan peach muffins
- Frozen raw vegan cheesecake
- Vegan strawberry trifle
- Tofu raspberry mousse
- Vegan rhubarb crumble
I hope you like these mango popsicles as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!
- Popsicle mold
- 3 cups fresh mangoes (about 3 large)
- 1 cup coconut water - unsweetened
- 3 tbsp lime juice (about 2 small limes)
- 3-4 tbsp maple syrup or agave nectar - or to taste (can also be omitted if the mangoes are very sweet)
- Add all the ingredients to the blender and blend until very smooth.
- Divide the mixture in between your popsicle mold (I can usually make 10 popsicles), add the popsicle sticks and transfer to the freezer. Let the popsicles set for at least 4-5 hours or even better overnight.
- To unmold, run some warm water around the mold to help pulling them out. Enjoy!
- For tips on how to dice a mango, be sure to watch the quick video!
- You can use frozen mangoes. In that case, I recommend to first thaw the fruit before blending, either overnight in the fridge or using the microwave until softer (but not warm). Also, frozen mangoes tend to be less sweet and a little more sour, so you might want to adjust the amount of sweetener accordingly.
- Try to enjoy the popsicles within 2 months as some frost can form after storing in the freezer for a while.
- You can customize the popsicles by combining with other fruits or adding some layers. See the blog post for ideas!